Cumin seeds in Indian cuisine are often chewed as a digestive aid in India. Cumin seed is also high in iron and contains plant compounds that are antioxidants. Studies have shown that cumin may improve cholesterol levels, promote weight loss, and help prevent diabetes.
It has been used extensively in India(especially in Gujarat and Rajasthan) as well as by the greeks and romans. It made its way into Mexican and South American cuisine after European colonization, brought by the spanish and portuguese.
Cumin seed is an essential step in Indians dishes recipes where we use it as chawnk or tadka. Cumin seed is used in both meat and vegetable dishes, as well as in soups and sauces. A popular Indian recipe is jeera rice. Cumin seed is also a seasoning in middle eastern falafel.
It can be used ground or as whole seeds. It imparts an earthy, warming and aromatic character to food, making it a staple in certain stews and soups, as well as spiced gravies such as curry and chili. It is also used as an ingredient in some pickles and pastries.; It has a warm, earthy flavor and aroma with a bit of both sweetness and bitterness.